Arrow Fat Left Icon Arrow Fat Right Icon Arrow Right Icon Cart Icon Close Circle Icon Expand Arrows Icon Facebook Icon Instagram Icon Pinterest Icon Twitter Icon Youtube Icon Hamburger Icon Information Icon Down Arrow Icon Mail Icon Mini Cart Icon Person Icon Ruler Icon Search Icon Shirt Icon Triangle Icon Bag Icon Play Video

The Perfect P Blog

Exclusive Offer for Curator's Club Members-- Cooking Week and Truffle Hunt in Italy

Exclusive Offer for Curator's Club Members-- Cooking Week and Truffle Hunt in Italy


at the University of Gastronomic Sciences in Pollenzo, UNISG
with Chef Silvia Baldini


At The Perfect Provenance, we are excited to announce a very special travel opportunity with our friend and business partner Chef Silvia Baldini.  Experience an unforgettable week together with Chef Silvia in partnership with the University of Pollenzo.  As an exclusive to our clients, we can offer a $200 early bird offer if you book before February 14th -- there are only 18 spots available and they will book up quickly.  For more information about booking, please email us at and we will give you further information.
Regular prices 
Superior Double Room: 
$ 5460
Superior Single Room: 
$ 5880 
Deposit per person: $ 1800
About the Trip

Attend an exclusive five-day program that will provide you with new cooking and wine tasting skills and that will culminate in a whole day of learning, tasting and hunting for local truffles.  Go behind the scene with Chef Silvia Baldini. Learn from professors, students, local shopkeepers, food experts and Michelin star Chefs. The exclusive access to UNISG and local knowledge will give you an experience unavailable to most visitors.

UNISG is in Pollenzo a small town 6km from the city of Bra. Bra is a small city of about 30,000 inhabitants, nestled in the hills of the Roero and the Langhe in the province of Cuneo in southern Piedmont.  In the 1980’s it became the birthplace of the Slow Food Movement. Bra is located in Piedmont, one of the regions which symbolizes the Italian culture of food and wine: mere steps away lies the Langhe, the land of  White Truffle and some of the most renowned red wines, such as Barolo, Barbaresco, Nebbiolo, and Dolcetto.
Photo by Mountain Leon
Cook with Silvia and world recognized chefs in the Food Lab, put your senses to the test in the sensory analysis lab, attend lectures, guided visits and interactive workshops with UNISG's professors.
Discover the rich heritage and history of the surrounding areas. Visit local wine makers, salumerias, cheese mongers and learn about and taste Piedmont's wines, cheeses, salumi and local cured meats. 
Immerse yourself into Italian wine culture and the history, varietal and cultural gastronomic importance of wine and food in Italian lifestyle.
Spend time in Turin, visiting the Lavazza museum and discover the world renowned theaters, the Opera house and the outstanding museums.
Enjoy lunches at the Academic Tables, an innovative project launched by the University of Gastronomic Sciences, that aims to combine education, haute cuisine, fair costs, zero waste and local produce. Dine at Michelin Star restaurants and local Osterias.

Conclude the week learning about the mysterious world of truffles. Work with Chef Silvia Baldini and Michelin star Chef Davide Palluda in the Pollenzo food Lab and focus on the production of fresh pasta and pairing with truffles. Then encounter a truffle hunter and her dog and walk in the woods to assist a truffle hunt followed by a truffle tasting.  Stay and relax at the historic Savoy residence four star hotel Albergo dell'Agenzia. 

• All cooking classes, lectures and experiences held by UNISG university professors, Silvia Baldini, chefs, researchers and experts 

• All visits included in the program

• All workshops, tastings and interactive experiences 

• All classrooms and laboratories used for lessons and activities

• All breakfasts, lunches and dinners included in the program (from Monday – Friday)

• All bus transfers during the 5 days + 2 airport transfers for the group

• The day activity on truffles

• Truffle Hunt

• The organization and coordination on behalf of UNISG of all the schedule 
and logistics of the group for the 5 days

• Double Room for 6 nights in Hotel Albergo dell’Agenzia; 
or Single Room occupancy available with an extra charge

• The rich breakfast buffet with products from local Slow Food producers

• The heated swimming pool (Summer or weather permitting only)

• The facilities of the wellness center 

• The Small Gym

• WiFi

• Soft Drinks and Bottled water in the minibar


• Trip insurance

• International airfare to and from the Experience

• Costs associated with obtaining passports or entry visas

• Airport departure taxes 

• Excess baggage charges

• Meals other than those specified in the Itinerary

• Sightseeing, museums, theater not included in the Itinerary

• Personal expenses such as laundry, communication charges and optional activities (which are subject to availability).

• Sunday dinner on arrival 

• Dinner in Turin

• Optional extra day to attend the Alba White Truffle Fair

Continue reading
Meet Silvia Baldini -- Chopped Champion

Meet Silvia Baldini -- Chopped Champion

1)  Tell us about where you grew up in Italy and how it has influenced your cooking
I was born and raised in Turin, Italy; a town where the bond to your own family is as strong as the one for beautiful food and good wines. I always say I grew up under my mother’s kitchen table playing with snippet of pasta and leftover dough. I learned to appreciate wholesome cooking and to respect ingredients from the start.
We cooked all the times and we never wasted anything. I have been around the world and back. I trained with the best chef and worked in very impressive and famous kitchen but my italian upbringing and the traditions I learned as a child have lingered with me and they influence my cooking to these days. 
2) You have had an interesting career path, when did you come to America and what did you do before you became a Chef?
I moved to California when I was 17 because my father took a job in Los Angeles. It was a bold move at the time. My father, a widow and 3 children in tow. It opened my horizons. I chose an art school and I graduated from Art Center College of Design in Pasadena. I then moved to New York to work in advertising. Following a distinguished and award-winning career as an art director on Madison Avenue, When I met my lovely Bolognese husband, he encouraged me to follow my passions and soI pursued culinary training at ICC in NYC and Cordon Bleu in London. I worked at Michelin-star kitchens in Europe including the Ritz Carlton in London, and Ottolenghi. Then I moved back here in CT. 
 3)  How did it feel to win Chopped Champion, what was the most amazing result of victory?
Winning Chopped was really fun and certainly a great accomplishment. I now have been back three times and I also was just featured in Bobby Flay. However, what I really cherish is the look of joy and pride my kids had when I told them I won. It takes a lot to impress children and pre-tens but I think I did it.
4) How long have you lived in CT and where are favorite spots for food shopping?
I have now been in CT for 8 years and I absolutely love it. There is no other place I would raise my family or build my business. It’s such a vibrant and beautiful place. The food scene is growing and interesting. There are a lot of talented chefs with new and solid ideas that are making CT more and more a food forward destination. I think It’s better than Brooklyn. More real. We need real these days.
I shop a lot at farmers market. Nothing better than buying directly from the source! And I love the food Chef Duane and Lisa are creating here at the Perfect Provenance. They have a vision and a point of view.
5) What does wholesome Italian cooking mean to you?  What can people expect to learn in your class?
Italian cooking means wholesome, real, good ingredients, no gimmicks. I think well executed Italian food is clean, natural but packed with big flavors that come from the beauty of the produce and the simple techniques. 
Italian food is instinctive not contrived. I love teaching because it gives me a chance to share my vision and to freely talk about and demonstrate how to achieve powerful simple and nourishing dishes.
During my classes I talk about how to get organized, prep and how to create vibrant and flavorful dishes using the best, unprocessed, seasonal ingredients and explore quick and simple meals that combine on Italian and seasonal cooking principles. 

Continue reading